Effect of Processing on Physicochemical Composition of Cassava

The consumption of cassava has dramatically increased in many countries as a source of energy in human diet. One of the major drawbacks of the cassava is high content of cyanogenic glucosides: the main toxic substance in cassava. Therefore, all cassava and cassava based products should be processed to suppress an adverse health effect that arises from cyanide toxicity as a result of cassava consumption. This book, therefore, provides first hand information about the effect of processing on the cyanide content of two cassava varieties commonly consumed in Ethiopia. Two cassava varieties were analyzed for their cyanide content. The outcome of analysis should help researchers and academicians or anyone else in the field of food science or agriculture as reference material.

Autorentext

Tilahun A., Studied Food Science and Nutrition at Addis Ababa University in Masters program, obtained B.Sc.in Chemistry from Alemaya University and instructor at Jimma University in the Department of Post Harvest management. Jimma, Ethiopia.